I love smelts! They are traditionally prepared very, very simply with nothing but a flour dredge. This process will also work for small, thin fish filets (though for a crispier fish and chips-style coating, refer to the recipe for fried fish in my first book, The Food Lab).

This chicken recipe is simple and delicious. You can follow along with the video, or if you want a fully written recipe, you can get it by supporting me on Patreon:   / kenjilopezalt  

I don't take sponsorships or do promotions of any kind, so joining my Patreon or purchasing my books is the best way to support my work.

You can get any of my books, The Food Lab, The Wok and Every Night is Pizza Night) wherever books are sold, or you can order signed and personalized copies to be shipped anywhere in the world from here: https://booklarder.com/search?q=kenji